DIRECTIONS:
In a medium-size saucepan heat olive oil, onions, and garlic over medium-low heat until fragrant and translucent, about 5 to 8 minutes. Add the pumpkin purée, thyme, cumin, ginger, and ground pepper. Heat over medium heat stirring occasionally for about 5 minutes. Add vegetable broth and cook, stirring constantly, for 5 additional minutes. Remove pot from heat and stir in maple syrup and heavy cream. Using an immersion blender purée soup until it reaches your desired consistency. If you don’t have an immersion blender let the soup cool for 10 minutes then transfer contents to a food processor or blender. After the soup is puréed only heat contents on low heat, so it doesn’t boil. The cream separates if the liquid gets too hot. Serve the soup warm with pumpkin seeds sprinkled on top.
